How to make delicious Afghani Chicken Malai Tikka recipe at home?

The popular grilled chicken dish known as Afghani chicken malai tikka originates from the northern region of Afghanistan. It is made with marinated chicken that has been skewered and grilled to perfection, producing chicken that is succulent and full of flavor. Typically, yogurt, heavy cream, garlic, ginger, and spices like garam masala, turmeric, and red chili powder are included in the chicken's marinade. A creamy sauce made with heavy cream, milk, herbs, and spices complements the spiciness of the chicken in this dish. It is a well-liked and delicious dish that is enjoyed all over the world.

To make this delicious dish at home, follow these detailed instructions:

Ingredients:

For the Chicken:

• 1 pound of boneless, skinless chicken breast or thigh, cut into 1-inch cubes
• 1/2 cup plain yogurt
• 1/4 cup heavy cream
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon garam masala
• 1 teaspoon of turmeric powder
• 1 teaspoon of red chili powder
• 1 teaspoon of salt
• 2 tablespoons each of lemon juice 
• 2 tablespoons of vegetable oil

For the sauce:

• 1/2 cup of weighty cream
• 1/2 cup of milk
• 1/4 cup of slashed cilantro
• 1/4 cup of slashed mint leaves
• 1 tablespoon of cornstarch
• Salt and pepper to taste

Instructions to make:

1. Mix the yogurt, heavy cream, minced garlic, minced ginger, garam masala, turmeric powder, red chili powder, salt, vegetable oil, and lemon juice in a large bowl.
2. Add the chicken blocks to the marinade and throw them to equitably cover. Refrigerate the bowl for at least two hours or up to eight hours by covering it with plastic wrap.
3. Set the grill's temperature to medium-high. You can also broil the chicken in the oven or use a grill pan if you don't have a grill.
4. The marinated chicken cubes should be threaded onto skewers, with a little space between each one.
5. The chicken skewers should be grilled for 10 to 12 minutes, turning once, or until the chicken is cooked through and the outside is slightly charred.
6. Make the sauce while the chicken is grilling. Whisk together the heavy cream, milk, cilantro, mint, cornstarch, salt, and pepper in a small saucepan.
7. Over medium heat, cook the sauce, stirring frequently until it begins to bubble and thicken.
8. After the chicken has finished cooking, take the skewers off the grill and allow them to cool for a few minutes.

Tips for success:

• Use fresh and high-quality ingredients because the quality of the ingredients you use will have a direct impact on how good the dish tastes, you should use fresh ones. For the best flavor, use yogurt, high-quality chicken, spices, and cream.
• The chicken will become tender and flavorful if it is marinated for at least four hours in a mixture of yogurt, cream, spices, and lemon juice. The chicken should be marinated for at least four hours or overnight for the best results.
• String the marinated chicken onto sticks before barbecuing to guarantee in any event, cooking and to keep the chicken from adhering to the barbecue.
• Before adding the chicken skewers, ensure that your grill is heated to a high temperature. The chicken will get a nice charred exterior and be cooked evenly as a result.
• Baste the chicken with melted butter while it is grilling to keep it moist and add flavor. This will likewise assist with keeping the chicken from drying out.
• Overcooking the chicken will bring about dry and hard meat. The chicken should be cooked until just cooked through and slightly charred on the outside.
• The best way to eat chicken malai tikka is right off the grill when it's hot. Serve with mint chutney or a squeeze of lemon juice for additional flavor and garnish with fresh coriander.

By following these tips, you can guarantee that your chicken malai tikka turns out delicate, tasty, and impeccably cooked. Enjoy!

Different Types:

The following are some well-liked methods for making Afghani Chicken Malai Tikka:

Malai Tikka with Chicken from Afghanistan: This is how Afghani Chicken Malai Tikka is traditionally prepared. A mixture of yogurt, cream, ginger-garlic paste, cumin, coriander powder, garam masala, salt, and cardamom powder is used to marinate boneless chicken pieces. The marinated chicken is then barbecued on sticks until cooked through and brilliant brown.

Malai Tikka with Tandoori Afghani Chicken: The marinated chicken is cooked in a traditional tandoor oven in this version. The chicken is cooked until it is tender and juicy on skewers over hot coals.

Broiler-Heated Afghani Chicken Malai Tikka: You can still make delicious Afghani Chicken Malai Tikka in the oven if you don't have a grill or tandoor oven. In a preheated oven, the marinated chicken is baked until cooked through and lightly browned.

Malai Tikka with Spicy Afghani Chicken: Red chili powder or cayenne pepper is added to the marinade in this Afghani Chicken Malai Tikka version for those who like their food spicy.

Afghani Chicken Malai Tikka with Cilantro and Mint: The chicken gets a bright, fresh flavor thanks to the addition of fresh mint and cilantro to the marinade in this version.

Lemon and Garlic Afghani Chicken Malai Tikka: The addition of garlic and lemon juice to the marinade in this version of Afghani Chicken Malai Tikka gives the chicken a tangy and savory flavor.

Malai Tikka with Creamy Afghani Chicken: This version of Afghani Chicken Malai Tikka has extra cream in the marinade, making the chicken tender and rich for those who like their food extra creamy.

These are just a few examples. The chicken can be grilled, baked, or cooked in a tandoor oven, and the marinade can be customized with various spices and herbs to create a distinctive flavor profile.